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食品与发酵工业  2020, Vol. 46 Issue (11): 216-222    DOI: 10.13995/j.cnki.11-1802/ts.023470
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
美藤果油纳米乳液的制备及稳定性研究
黄剑钊1, 黎攀1, 许锦伟1, 林怀娜1, 谢蓝华2*, 杜冰1,2*
1(华南农业大学 食品学院,广东 广州,510642)
2(普洱市杜冰专家工作站,云南 普洱,665008)
Study on the preparation and stability of sacha inchi oil nanoemulsions
HUANG Jianzhao1, LI Pan1, XU Jinwei1, LIN Huaina1, XIE Lanhua2*, DU Bing1,2*
1(College of Food Science, South China Agricultural University, Guangzhou 510642, China)
2(Pu′er Dubing Expert Workstation, Puer 665008, China)
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摘要 为提高美藤果油在食品应用中的稳定性,降低美藤果油氧化变质的质量风险,利用高压均质法制备美藤果油纳米乳液,对均质压力、均质次数、乳化剂用量以及美藤果油添加量的工艺参数进行了考察。结果表明,美藤果油纳米乳液的制备最佳工艺参数为:均质压力90 MPa,均质5次,乳化剂质量分数2.5%,美藤果油添加的质量分数5%。在此工艺条件下,纳米乳液的粒径为(169.33±7.60) nm,多分散系数(polydispersity index, PDI)为(0.115±0.002),Zeta电位为(-56.8±0.56) mV,分光比为(0.12±0.02)。综合LUMiSizer稳定性分析、4 ℃和室温贮藏90 d的结果表明,美藤果油的添加质量分数为5%和10%的纳米乳液样品,长期物理稳定性和贮藏稳定性较好,贮藏90 d后平均粒径最小仅增长了18.67 nm。该研究为美藤果油纳米乳液产品研发提供新的思路,同时促进了美藤果油在食品加工领域中的应用。
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黄剑钊
黎攀
许锦伟
林怀娜
谢蓝华
杜冰
关键词:  美藤果油  纳米乳液  高压均质法  制备工艺  稳定性    
Abstract: In order to improve the stability of sacha inchi oil in the food and reduce the quality risk of oxidative deterioration, sacha inchi oil nanoemulsions were prepared by high pressure homogenization method. Based on average particle size, polydispersity index (PDI), zeta potential, and split ratio index (SRI), the optimum process parameters were determined as follows: homogenization pressure 90 MPa with homogenization for five times; and concentration of emulsifier and sacha inchi oil were 2.5% and 5% respectively. With the treatment of the optimized conditions, the average particle size of nanoemulsion was (169.33±7.60) nm and PDI was (0.115±0.02). Moreover, zeta potential was (-56.8±0.56) mV and SRI was (0.12±0.02), respectively. Furthermore, the storage stability analysis at 4 ℃ and room temperature for 90 days showed that 5% and 10% sacha inchi oil nanoemulsions showed excellent physical and storage stability. And after 90 days of storage, the average particle size only increased by 18.67 nm. These results provided ideas for new product development of sacha inchi oil nanoemulsions and promoted the application of sacha inchi oil in food processing.
Key words:  sacha inchi oil    nanoemulsions    high pressure homogenization method    preparation process    stability
收稿日期:  2020-01-30                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 广东省重点领域研发计划 (2018B020206001);广东省现代农业产业技术体系创新团队建设专项资金(2019KJ125)
作者简介:  硕士研究生(杜冰教授和谢蓝华工程师为共同通讯作者,E-mail:gzdubing@163.com;xielanhua5858@126.com)
引用本文:    
黄剑钊,黎攀,许锦伟,等. 美藤果油纳米乳液的制备及稳定性研究[J]. 食品与发酵工业, 2020, 46(11): 216-222.
HUANG Jianzhao,LI Pan,XU Jinwei,et al. Study on the preparation and stability of sacha inchi oil nanoemulsions[J]. Food and Fermentation Industries, 2020, 46(11): 216-222.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023470  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/216
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